This is a wholesome, chunky potato salad, with crunchy textures and deep spicy flavours, that yield a bit of bite. Harissa is a staple in middle eastern cuisine, here it adds a hint of exotic, to what can sometimes be a rather mundane dish. This recipe is a really interesting take on a traditional potato salad. A great accompaniment to any summer dish, or even served as a meal on its own.
Prep: 10 mins
Cook: 20 mins
6 or 7 Medium to large washed potatoes, quartered (with skin on)
2 Large handfuls of French green beans (ends removed)
4 Large free range eggs
1 Small red onion, peeled and finely sliced into rounds
1/4 cupExtra virgin olive oil
1/4 cupChopped coriander
Freshly ground salt and pepper
Harissa Mayo Dressing
19/25 cupGood quality mayonnaise
1/4 cupFull cream yoghurt
1 Clove garlic crushed
1 tbspLemon juice
3 tbspHarissa paste
1Cook the quartered potatoes in salted, boiling water, until they are just tender. Once cooked, drain, then set aside to cool.
2Boil the eggs on a medium to high heat, for about 6-7 mins. Cool them under cold water. Once cooled, remove the shells and cut the eggs in half.
3Place the green beans into a bowl of boiling hot water for approx 3-4 mins until al dente, drain and transfer into a bowl of ice cold water, for a minute or two, to freshen up. Drain and set aside.
4In another bowl, toss the cooked potatoes, beans and coriander with the olive oil, season well with freshly ground salt and pepper, then toss again.
Harissa Mayo Dressing:
1Mix the mayonaise, yoghurt, garlic, lemon juice and harissa paste in a bowl, making sure all the ingredients have combined well together. Set aside.
1Heap the potatoes and beans onto a large serving platter.
2Nestle the halved eggs in amongst the potatoes and sprinkle the thinly sliced red onions over the top.
3Drizzle with a little more olive oil and season again.
4Generously pour the dressing over the potato salad and sprinkle with a few leaves of coriander. Serve immediately.